Pouring a single whisked mixture of Marsala wine, broth, cream, and sliced mushrooms directly over raw beef tenderloin chunks and refrigerated tortellini keeps the entire meal inside a 6-quart slow cooker. Because beef tenderloin turns tender quickly under low, steady heat, it cooks alongside refrigerated cheese pasta without needing any pre-searing on the stovetop.
Servings: 6
No Pre-Searing Required
There is no separate pan frying or boiling step to manage before turning on the cooker. Layering the raw tenderloin and refrigerated tortellini directly into the greased crock lets the sauce hydrate the pasta and braise the beef simultaneously.
How the Liquid and Pasta Cook Together
Arranging the raw beef tenderloin along the bottom of the slow cooker places the meat against the primary heat zone. Scattering the cheese tortellini across the top and pressing them down into the liquid ensures the pasta remains immersed in the Marsala, beef broth, and heavy cream mixture. As the dish simmers on low for 4 to 5 hours or high for 2 to 2 1/2 hours, the pasta absorbs moisture from the liquid while releasing starches, and stirring in freshly grated Parmesan at the end finishes the braise into a smooth sauce.
Ingredients for Slow Cooker Creamy Marsala Beef Tortellini
- 1 1/2 pounds beef tenderloin, cut into 1-inch chunks
- 2 (9-ounce) packages refrigerated cheese tortellini (about 18 ounces total)
- 8 ounces cremini or button mushrooms, thinly sliced
- 1 cup Marsala wine (sweet or semi-sweet)
- 1 1/2 cups low-sodium beef broth
- 1 cup heavy cream
- 2 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves, plus extra for garnish
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 tablespoon cornstarch (optional, for thicker sauce)
- 1/4 cup cold water (optional, to mix with cornstarch)
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 2 tablespoons chopped fresh parsley (optional, for serving)
How to Make It: Slow Cooker Creamy Marsala Beef Tortellini
- Lightly grease the inside of a 6-quart slow cooker with a bit of butter or nonstick spray to help prevent sticking.
- Place the raw beef tenderloin chunks in an even layer on the bottom of the slow cooker. Sprinkle lightly with a pinch of salt and pepper, using some from the measured amounts.
- Scatter the refrigerated cheese tortellini evenly over the beef. It’s okay if some pieces fall down between the beef chunks.
- In a large mixing bowl or large measuring cup, whisk together the Marsala wine, beef broth, heavy cream, melted butter, minced garlic, sliced mushrooms, fresh thyme leaves, remaining salt, and black pepper until well combined. This is your one creamy Marsala mixture.
- Hold the bowl of the Marsala mixture over the slow cooker and slowly pour the entire mixture over the raw beef tenderloin chunks and cheese tortellini, making sure the mushrooms and herbs are spread around. Gently press down any exposed tortellini so they’re mostly nestled in the liquid.
- Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 2 1/2 hours, until the beef is very tender and the tortellini are cooked through. Avoid lifting the lid too often so the heat stays in.
- If you prefer a thicker, more gravy-like sauce, about 20 minutes before serving, whisk the cornstarch and cold water together in a small bowl to make a smooth slurry. Stir the slurry into the slow cooker, re-cover, and cook on HIGH for another 15 to 20 minutes until slightly thickened.
- Once the beef is tender and the sauce has reached your desired thickness, stir in the grated Parmesan cheese until melted and creamy. Taste and adjust seasoning with a little more salt and pepper if needed.
- Spoon the creamy Marsala beef and tortellini into bowls. Garnish with extra fresh thyme leaves and chopped parsley, plus more Parmesan if you like. Serve warm and enjoy that cozy, hits-different-every-time slow cooker dinner.
Tips for Even Cooking and Thickening
When pouring the Marsala mixture into the cooker, gently press down any exposed tortellini so they are submerged in the liquid to cook evenly. Keep the lid closed throughout the main cooking window to retain heat, and if you choose to thicken the sauce with the optional cornstarch slurry, mix it with cold water first so it blends smoothly during the final 15 to 20 minutes on high.
Garnishes and Bowl Assembly
Ladle the warm beef and tortellini into bowls and top with extra fresh thyme leaves, chopped fresh parsley, and an additional sprinkle of freshly grated Parmesan cheese.
Frequently Asked Questions
What setting and cook time should be used?
Cook covered on LOW for 4 to 5 hours, or on HIGH for 2 to 2 1/2 hours, until the beef is tender and the tortellini are cooked through.
How can the sauce be made thicker before serving?
About 20 minutes before serving, whisk 1 tablespoon of cornstarch with 1/4 cup of cold water until smooth, stir the slurry into the slow cooker, cover with the lid, and cook on HIGH for another 15 to 20 minutes.
When should the Parmesan cheese be added?
Stir the grated Parmesan cheese into the slow cooker at the very end of cooking, once the beef is tender and the sauce has reached your desired thickness, until melted and creamy.
Slow Cooker Creamy Marsala Beef Tortellini Recipe
Ingredients
Method
- Lightly grease the inside of a 6-quart slow cooker with a bit of butter or nonstick spray to help prevent sticking.
- Place the raw beef tenderloin chunks in an even layer on the bottom of the slow cooker. Sprinkle lightly with a pinch of salt and pepper, using some from the measured amounts.
- Scatter the refrigerated cheese tortellini evenly over the beef. It’s okay if some pieces fall down between the beef chunks.
- In a large mixing bowl or large measuring cup, whisk together the Marsala wine, beef broth, heavy cream, melted butter, minced garlic, sliced mushrooms, fresh thyme leaves, remaining salt, and black pepper until well combined. This is your one creamy Marsala mixture.
- Hold the bowl of the Marsala mixture over the slow cooker and slowly pour the entire mixture over the raw beef tenderloin chunks and cheese tortellini, making sure the mushrooms and herbs are spread around. Gently press down any exposed tortellini so they’re mostly nestled in the liquid.
- Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 2 1/2 hours, until the beef is very tender and the tortellini are cooked through. Avoid lifting the lid too often so the heat stays in.
- If you prefer a thicker, more gravy-like sauce, about 20 minutes before serving, whisk the cornstarch and cold water together in a small bowl to make a smooth slurry. Stir the slurry into the slow cooker, re-cover, and cook on HIGH for another 15 to 20 minutes until slightly thickened.
- Once the beef is tender and the sauce has reached your desired thickness, stir in the grated Parmesan cheese until melted and creamy. Taste and adjust seasoning with a little more salt and pepper if needed.
- Spoon the creamy Marsala beef and tortellini into bowls. Garnish with extra fresh thyme leaves and chopped parsley, plus more Parmesan if you like. Serve warm and enjoy that cozy, hits-different-every-time slow cooker dinner.
